Comments on: Easy Low Carb Keto Cottage Cheese Pumpkin Bagels

By: Brenda Bennett

Brenda Bennett — Mon, 08 Dec 2025 16:30:42 +0000

In reply to luvmyk9. The egg whites is about 4 egg white or 1/3 cup so since I haven't tested this with egg white powder, can't say for sure on how that swap would work to give you the same texture.

By: luvmyk9

luvmyk9 — Mon, 08 Dec 2025 14:53:36 +0000

loved these! wondering if I could sub egg white powder/water to easily get the correct amount of egg whites?

By: Brenda Bennett

Brenda Bennett — Sat, 25 Oct 2025 12:24:24 +0000

In reply to TJ. Thank you!

By: TJ

TJ — Fri, 24 Oct 2025 20:09:10 +0000

Couldn’t wait, so I looked at your other recipes that were similar and saw the 1/2 tsp stevia. I used the English toffee flavor, but it made such a difference when I remade them. Thank you for the clarification. Great way to use that little bit of pumpkin leftover from other recipes. Really enjoying them. Thank you.

By: Brenda Bennett

Brenda Bennett — Thu, 23 Oct 2025 23:20:42 +0000

In reply to TJ. Sorry I should have said along with the optional vanilla stevia and i added it as optional which I had forgotten, thanks for asking.

By: TJ

TJ — Wed, 22 Oct 2025 16:04:40 +0000

I made these and really like the texture. Very bread-like but they tasted flat. I brushed some maple syrup on them and realized it needed some sweetness for me. I noticed in your notes above you said to add some granular sugar “along with the vanilla stevia”. Did I miss the vanilla stevia listed somewhere? I keep looking at the recipe but can’t find it. What is it listed next to? Thank you, I’d like to remake them with the vanilla stevia.